Make Better Food
Stacked Enchiladas
This stacked enchilada bake can be made with store bought tortillas and canned beans for a quick and tasty weeknight meal. However, if you have the time, make your own tortillas at home and cook dried beans rather than using canned. Having made it both ways, I can say that you'll find that the extra effort results in much richer, more complex tastes that will elevate the dish from a just yet-another-dinner to something you want to savor and share.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Serves 8
- cooking spray
- Pre-heat oven to 400°F and lightly coat a 13x9 casserole dish with cooking spray.
- 4 homemade flour tortillas
- Tear tortillas into quarters or bite-size pieces and place tortilla pieces on bottom of baking dish to cover.
- 16 ounces black beans (either cooked or canned)
- 16 ounces red kidney beans (either cooked or canned)
- 16 ounces refried beans
- 4 tablespoons enchilada sauce (from 14 ounce can)
- In a medium bowl, combine the three kinds of beans with enchilada sauce and stir to combine.
- Spread bean mixture evenly over tortillas.
- 4 homemade flour tortillas
- Tear tortillas into quarters or bite-size pieces and cover beans.
- remaining enchilada sauce (from 14 ounce can)
- Evenly pour remaining enchilada sauce over top layer of tortillas.
- 8 ounces Mexican cheese blend, shredded
- 3 medium green onions, finely chopped
- Top with an even layer of cheese and green onions.
- Bake uncovered for about 20 minutes or until bubbly around edge.
- 1 large tomato, chopped
- 3 pieces of spinach or lettuce, chopped
- sour cream
- guacamole
- Top enchilada with tomatoes, lettuce or spinach, sour cream, and guacamole. Serve immediately.
MakeBetterFood.com
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/stacked-enchiladas/).
- cooking spray
- 4 homemade flour tortillas
- 16 ounces black beans (either cooked or canned)
- 16 ounces red kidney beans (either cooked or canned)
- 16 ounces refried beans
- 4 tablespoons enchilada sauce (from 14 ounce can)
- 4 homemade flour tortillas
- remaining enchilada sauce (from 14 ounce can)
- 8 ounces Mexican cheese blend, shredded
- 3 medium green onions, finely chopped
- 1 large tomato, chopped
- 3 pieces of spinach or lettuce, chopped
- sour cream
- guacamole
- Pre-heat oven to 400°F and lightly coat a 13x9 casserole dish with cooking spray.
- Tear tortillas into quarters or bite-size pieces and place tortilla pieces on bottom of baking dish to cover.
- In a medium bowl, combine the three kinds of beans with enchilada sauce and stir to combine.
- Spread bean mixture evenly over tortillas.
- Tear tortillas into quarters or bite-size pieces and cover beans.
- Evenly pour remaining enchilada sauce over top layer of tortillas.
- Top with an even layer of cheese and green onions.
- Bake uncovered for about 20 minutes or until bubbly around edge.
- Top enchilada with tomatoes, lettuce or spinach, sour cream, and guacamole. Serve immediately.
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